Sugar Free Peanut Brittle
Here is a fantastic keto recipe for your favourite peanut snack:
My name is Katrin Nürnberger and I’m the founder of Sugar Free Londoner. I’m really glad you found my website and I hope you’ll enjoy my recipes. I do the recipe development, cooking, baking, videos and photos for this blog. Whichever recipe you click on – I’ve made it, and I’ve eaten it!
https://sugarfreelondoner.com/my-story/
SUGAR FREE PEANUT BRITTLE (KETO)
Learn how to make sugar free peanut brittle with just 3 ingredients! This keto friendly candy is sweet, salty and crunchy. You can make it on the stovetop in minutes.
Have you ever tried peanut brittle? It’s a hard candy made with peanuts covered in a crunchy sugar coating.
Since love anything to do with peanuts (I have a whole peanut butter recipes category), I have been working on making a keto peanut brittle recipe.
I already have this keto toffee on my website, which uses a chewy caramel made with heavy cream and butter. But a proper brittle needs to be, as the name suggests, crunchy. I had to experiment!
My Top 5 Keto Secrets
FREE Email Series! Recipes that make a low carb diet EASY and DELICIOUS.GET IT NOWI consent to receiving emails and personalized ads.
I tried the recipe first with erythritol, which sets nice and hard. However, it recrystallises as it cools, which makes the sugar mix grainy.
Also, erythritol does have a cooling aftertaste. I becomes very intense when used in large quantities like we do here. I did not like it much.
By using a sweetener called Bocha Sweet I ended up with a caramel that remained wonderfully smooth. It also has virtually no aftertaste.
This brittle is so delicious I just can’t stop eating it. I think I’ll have to hide it from myself!
🌟 WHY YOU’LL LOVE THIS RECIPE
- So much flavour – Sweet and salty candy, with gorgeous caramel taste
- Easy recipe – Only 4 ingredients, comes together in minutes.
- No fancy equipment – All you need is a stove, a pot and a spoon.
- Sugar free, gluten-free and keto friendly – 1.2g net carbs per serving
INGREDIENTS
Peanuts. I used dry roasted salted peanuts. Or course, unsalted peanuts will work just as well.
Powdered sweetener. My choice is powdered Bocha Sweet. It does not recrystallise like erythritol and it sets a little harder than allulose. You can also use allulose.
Butter. Adds a creamy taste and nice brown caramel colour.
INSTRUCTIONS
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Melt the sweetener and the butter in a saucepan over a low heat.
Step 2: Let the mixture bubble over medium-high heat until it browns. Stir regularly with a wooden spoon.
Step 3: Add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper. Spread the mixture out into a square.
Step 4: Place the sheet in the freezer and cool until fully set.
TOP TIP
Use a pan with a white or silver interior. This way, you can see easily when the caramel has browned sufficiently. This is harder to notice when the pot is dark like mine was.
FAQ
Don’t I need a candy thermometer?
There is no need for a candy thermometer. Sugar free sweeteners do not reach the candy crack stage like sugar does. All you need to do is watch out that the caramel becomes nice and brown but does not burn.
Can I use another sweetener?
Yes, but the low carb peanut brittle will taste and set differently. Make sure your sweetener is powdered to minimise graininess.
How can I make this brittle crunchy at room temperature?
Only if you use powdered erythritol. However, it won’t be smooth and it will taste gritty. I made a test and replaced 2 tablespoons of the Bocha Sweet with powdered erythritol. This way, you can store it in the refrigerator and the graininess is minimised. But it will still be chewy at room temperature.
Are these suitable for gift bags?
Yes, if you use powdered erythritol as a sweetener. This way, the brittle stays hard enough at room temperature. However, of you’re looking for an edible gift for the holiday season, I recommend my sugar free cinnamon stars or the keto biscotti.
VARIATIONS
Dairy-free: Use a dairy-free butter.
Other nuts: This recipe also works with walnuts, almonds, hazelnuts or pecans.
Flavor: Add ½ teaspoon of vanilla extract or ½ teaspoon of blackstrap molasses.
STORAGE
Store in an airtight container in the freezer for up to 3 months. Enjoy straight from the freezer or let defrost for 10 minutes.
RELATED RECIPES
Making sugar-free candy is simple and fun. Here are some of my go-to recipes:
- Keto Marzipan (Sugar Free)
- Chocolate Coconut Haystacks
- Keto Bounty Bar Chocolate Bark
- Low Carb Chocolate (Keto, 3 Recipe Variations!)
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
RECIPE
Sugar Free Peanut Brittle
from Sugar Free Londoner
This sugar free peanut brittle is sweet, salty and crunchy. The recipe is keto friendly and requires only 3 ingredients. A simple and easy sweet treat!
Katrin Nürnberger from sugarfreelondoner.com
This sugar free peanut brittle is sweet, salty and crunchy. The recipe is keto friendly and requires only 3 ingredients. A simple and easy sweet treat!
CourseSnack
CuisineBritish
Prep Time2 minutes
Cook Time5 minutes
Cooling time15 minutes
Total Time22 minutes
Servings16
Calories66kcal
AuthorKatrin Nürnberger
Ingredients
- 1 cup dry roasted peanuts salted, 140g
- 1/2 cup powdered Bocha Sweet or allulose, 96g
- 2 tbsp butter 28 grams
Instructions
- Melt the sweetener and the butter in a saucepan over a low heat.
- Let the mixture cook over medium-high heat until it is bubbling, foaming and turning a golden brown. Stir regularly so it does not burn.
- Take off the heat, add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper and spread out in a single layer into a 7 x inch square.
- Place the sheet in the freezer and cool 15-30 minutes until fully set.
Notes
1.2g net carbs per square. Makes 16 squares.
Store in the freezer for up to 3 months.
You can use powdered erythritol instead of the Bocha Sweet. This way the brittle sets hard and can be stored at room temperature. However, it will be grainy.
By replacing 2 tablespoons of the Bocha Sweet or allulose with powdered erythritol, the peanut brittle will set a little harder and can be stored in the fridge. It is still soft at room temperature.
Nutrition
Calories: 66kcal | Total Carbohydrates: 1.9g | Protein: 2.2g | Fat: 6g | Saturated Fat: 1.6g | Fiber: 0.8g | Sugar: 0.4g
